Almost everyone appreciates a little sweet treat after a meal, whether it is a cookie, fruit or a scoop of ice cream. Even with consumers increasingly making better-for-you food and beverage choices, they are not ready to desert dessert. Sensient Flavors’ manager of culinary services Craig “Skip” Julius discusses flavor trends for chocolate and other sweet treats, as well as the spike in food-service cookie sales.
Beverage development always has been at the forefront of new ingredient trends, and nowhere has that been truer than in the recent explosion of beverages that feature far-from-the-mainstream flavors. Sensient Flavors’ consumer insights manager Bridget Schigoda discusses Sensient’s 2014 beverage flavor trends predictions.
It starts in November, and for all we know it’s still going on – the annual “Airing of the Predictions.” We thought we’d share some of the best ones we’ve gotten – and some of the best ones we’ve solicited from our own team. Ready? There’s probably enough to get you through 2014 – and on to 2024. Included are Sensient’s annual Trends to Taste predictions.
A consumer's first impression of a food or beverage is its appearance, which means color can play a significant role in a product's success. This free, downloadable Digital Issue includes market data, application-based information and a buyer's guide to help food product designers, marketers and C-level executives make informed decisions on the colors they select for their food and beverage products.
Celebrity chefs make cooking from scratch look easy. Today’s consumers know otherwise, but that does not prevent them from getting creative in the kitchen thanks to the many short-cut sauce solutions readily available at most retail food stores. Sensient Flavors’ manager of culinary services Craig “Skip” Julius and marketing manager Jean Shieh discuss the growth in the easy-to-use, artisan-sauce segment.
The secret to a perfect match is compatibility, balance and maybe a little heat. Pairing flavors is no different. Sensient Flavors’ senior applications technologist Julie Clarkson and senior savory flavorist Austin Luft explain the rise of Sriracha hot sauce and flavor pairing.
With peach season just beginning in some parts of the United States, now is as good a time as any to take another look at these stone fruits. But Sensient Flavors LLC (Hoffman Estates, IL) wants to remind manufacturers that products can be made with more than just peach flavor. The flavor specialist now offers peach flavors in six different varieties.
Now more than ever, the U.S. food market is a mix of foods that range in flavor from mild to spicy to downright blistering. Manufacturers are infusing food products with an array of spices—everything from adobo and anise to cumin, coriander, and chili peppers to paprika and turmeric. Food Technology magazine’s Executive Editor Mary Ellen Kuhn talked to Sensient and Tabasco about the popularity of spices and heat and how they’re being used to create appetizing foods and beverages at the 2014 IFT Food Expo.
in a place as massive as the New Orleans Morial Convention Center, it can be easy to lose your way in the sea of “world’s first ___” claims and free samples. The TIC Gums booth featured a bearded mascot who wanted to take a picture with you. Pop Rocks had a booth of its own, claiming that its electric delicacies fit well in milkshakes.
Although one particular fruit won’t magically bestow optimal health, by enjoying a variety of fruits — in the context of enjoying a variety foods daily — one is much more likely to get all the essential nutrients, which will support better health.
A February announcement from Pittsburgh's H.J. Heinz Co. that it was rolling out Heinz Tomato Ketchup Blended with Sriracha Flavor got a lot of play in the consumer press, as does anything of late having to do with sriracha. And this was not the first time Heinz has put a new spin on the ubiquitous condiment that is a keystone of its product portfolio.